Ingredientes para Mini Chocolate Chip Cupcakes
- Paper Cups
- All Purpose Flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking soda
- Cocoa Powder
- ¾ teaspoon salt
- Water
- ½ cup vegetable oil
- Vinegar
- 2 teaspoons vanilla extract
- 4 ounces cream cheese (softened)
- 1 large egg yolk
- Miniature Semisweet Chocolate Chips
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Cómo preparar Mini Chocolate Chip Cupcakes
- Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
- **Chocolate Cake Batter:**
- In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt, and 1 cup granulated sugar.
- In a separate bowl, whisk together the wet ingredients: 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. The batter will be thin.
- Refrigerate the batter for at least 30 minutes.
- **Cream Cheese Filling:**
- In a medium bowl, beat together 4 ounces cream cheese (softened), ¼ cup powdered sugar, a pinch of salt, and 1 large egg yolk until smooth and creamy.
- Stir in ½ cup chocolate chips.
- Using a small cookie scoop or spoon, fill each prepared liner about ¾ full with the chocolate cake batter.
- Add about ½ teaspoon of the cream cheese filling to the center of each cupcake.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Do not overbake; the cream cheese center should remain white.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cupcakes to firm up slightly.
- Yields approximately 24 mini cupcakes (depending on the size of your liners).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
36g
Fat
9g
Carbs
4g
